Among the myriad species and varieties of mint in the LABIATAE family with various scents and colors and shapes, the one visual they all share is the square stem. While Rodale’s Illustrated Encyclopedia of Herbs lists twelve species, there are three groupings which will be of primary interest to the crafter or cook. They are M. Xpiperita, Peppermint; M. spicata, Spearmint; and M. suaveolens, Apple mint. Popular varities include the M. Xpiperita var. citrata, the Bergamot mint, and M. suaveolens var. variegata, the pineapple mint.

While there is little challenge starting mint from a cutting, most people are very careful to plant each variety in a carefully contained area, either in a pot on a surface through which roots will be unable to escape to the ground, or in a remote spot where vigorous growth and rampant spreading is not a problem.

Folklore has it that autumn placement of some mint sprigs in the attic eaves or some essential oil of mint spread along the baseboards in the kitchen are very effective deterrents to mice who will look elsewhere for a winter home.

Those who love mint will find no end of culinary opportunities for its use, including salads, vegetables, drinks, deserts, and even to flavor vinegars. It’s use with peas, iced tea or lamb is legendary. Try pulverizing fresh mint in your blender with water, then add fresh lemon juice and sugar to make a heavenly minted lemonade!

MAKE YOUR OWN ASTRINGENT!
1 T fresh mint or 1 ½ t dried mint (peppermint or spearmint)
1 cup witch hazel

Combine ingredients in a jar with a tight-fitting lid. Allow herb to steep for one week. Strain. Refrigeration not required. Use 1 t per application. This is good for daily use on normal or oily skin (followed with a moisturizer), and can also be used by men as an aftershave.

Concoction from Tourles, Stephanie, The Herbal Body Book.